If you love steak, you have to try cooking a Tomahawk steak at home. It’s big, it’s bold, and it’s full of flavour. A Tomahawk steak is basically a giant ribeye with the bone left on, and it looks like something straight out of a BBQ dream. If you want to impress your family, your friends, or just treat yourself to something amazing, learning how to cook the perfect Tomahawk steak is a must.
Good news is, it’s not hard at all. You just need a good piece of meat, a bit of time, and a little love. And if you want the best meat, grab your Tomahawk steak from Currumbin Fair Butcher. They only sell top-quality grass-fed beef that tastes incredible.
Let’s get into it.
How to cook the perfect tomahawk steak at home
Step 1: Choosing your tomahawk steak
The first step is picking a great Tomahawk steak. You want a thick cut, with good marbling. Marbling is the little lines of fat that run through the meat, that fat is what keeps your steak juicy and full of flavour.
At Currumbin Fair Butcher, you’ll find premium grass-fed Tomahawk beef that’s perfect for grilling. Their steaks are fresh, tender, and full of natural flavour. Trust me, it’s worth starting with the best.
Step 2: Getting the steak ready
Take your Tomahawk steak out of the fridge at least an hour before cooking. Let it come up to room temperature. This helps it cook evenly.
While you wait, season it simply. All you really need is salt and pepper. Be generous. The Tomahawk steak is thick, so don’t be shy. If you want, you can also rub a little olive oil on it.
Some people add garlic powder or a touch of paprika, but honestly, a good Tomahawk steak from Currumbin Fair Butcher doesn’t need much. Let the meat shine.
Step 3: Setting up the grill or pan
You can cook your Tomahawk steak on a BBQ grill or in a big heavy pan like a cast-iron skillet. Either way, you want it nice and hot before you start.
If you’re using a grill, set it up with two zones — one side super hot for searing, and one side lower heat for slower cooking.
If you’re using a pan, get it really hot. You want to hear that loud sizzle as soon as the Tomahawk beef hits the surface.
Step 4: Searing the tomahawk steak
Put the Tomahawk steak on the hottest part of the grill or in the pan. Sear it for about 2-3 minutes on each side. You’re looking for a beautiful crust, brown and full of flavour.
Don’t move it around too much. Let it sit and do its thing. Flip it once and get both sides seared.
Step 5: Finishing it off
Once you’ve got a good sear, move your Tomahawk steak to the cooler side of the grill (or lower the heat if you’re cooking on the stove).
Now it’s time to cook it slowly to your desired doneness. Use a meat thermometer if you have one. It really helps. Here’s a simple guide:
- Rare: 49-52°C
- Medium Rare: 54-57°C
- Medium: 60-63°C
- Medium Well: 65-68°C
Most people agree Tomahawk steak is best at medium-rare. That way it’s juicy and tender, not dried out.
Depending on how thick your Tomahawk steak is, it can take anywhere from 10 to 25 minutes to finish cooking after the sear.
If you bought your steak from Currumbin Fair Butcher, you’re already ahead because our meat is so fresh and good that even if you slightly overcook it, it will still taste great!
Step 6: Resting the steak
This is super important. When your Tomahawk beef is cooked, take it off the heat and let it rest for at least 10-15 minutes.
Cover it loosely with foil. Resting lets the juices move back through the meat, making every bite tender and full of flavour.
If you cut into your Tomahawk steak too early, you’ll lose all those tasty juices onto the cutting board. Be patient!
Step 7: Carving and serving
Now comes the fun part. Use a sharp knife and slice your Tomahawk steak against the grain. This keeps it nice and tender.
Because it’s a big steak, you can easily serve 2-3 people (or one very hungry person!). Add a few sides like roasted veggies, mashed potatoes, or a fresh salad.
And just like that, you’ve made the perfect Tomahawk steak at home!
Tips for extra flavour
- Butter Baste: While finishing your Tomahawk steak, throw some butter, garlic, and thyme in the pan. Spoon the melted butter over the steak as it cooks.
- Wood Chips: If you’re using a grill, toss some wood chips on the fire for a smoky flavour.
- Simple Sauce: A little chimichurri or peppercorn sauce goes really well with Tomahawk steak.
But honestly, when your beef comes from Currumbin Fair Butcher, it’s already packed with natural flavour. You won’t need much else!
Cooking a Tomahawk meat at home is easier than it looks. It’s just about good meat, simple seasoning, and careful cooking. If you start with a great cut, like the ones from Currumbin Fair Butcher, you’re already halfway there.
Next time you want to treat yourself or impress someone, grab a beautiful Tomahawk steak, fire up the grill (or pan), and enjoy one of the best meals you’ll ever make.